1. Blanch the broccoli heads in boiling water until just tender. Set aside.
2. Simmer the quinoa in vegetable stock for about 12 minutes until it fluffs up, then drain.
3. Combine olive oil, lemon juice and garlic by shaking in a jar or mixing in a bowl.
4. Add the broccoli, sliced radishes and crumbled feta on a bed of quinoa. To finish, drizzle with dressing and sprinkle with watercress.